WITH CLIMATE CHANGE causing erratic weather conditions, drought-susceptible crops such as rice and wheat will become more difficult and expensive to grow.
In the search for a solution, Julia Cremer – a PhD student at the University of Queensland – is looking into the protein makeup of an environmentally resilient grain called sorghum. Sorghum is currently used for biofuel and animal feedstock, as well as an ingredient in traditional foods in rural Asia and Africa.
“Sorghum is a crop that originated in Africa so it is quite robust and drought efficient – more water efficient than corn. It is a crop we can diversify into as a back-up during harsh conditions, such as drought and flood,” says Cremer.